STEAK HOUSE BURGERS
When I asked my brothers to come over for barbecue, they laughed. So I came up with this. They don't laugh anymore. -Bonnie Geavaras-Bootz, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine mayonnaise and horseradish; cover and refrigerate until serving. In another small bowl, combine Parmesan cheese, 1 tablespoon butter and garlic powder; spread over bun tops. Set aside., In a large bowl, combine the beef, steak sauce and onion soup mix. Shape into four patties., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear., Top with Swiss cheese; cover and grill 1-2 minutes longer or until cheese is melted. Place buns, cut side down, on grill for 1-2 minutes or until toasted., Meanwhile, in a large skillet, saute mushrooms and green onions in remaining butter until tender. Serve burgers on buns; top with horseradish sauce, French-fried onions, mushroom mixture and, if desired, tomato and lettuce.
Nutrition Facts : Calories 833 calories, Fat 55g fat (22g saturated fat), Cholesterol 163mg cholesterol, Sodium 1143mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 48g protein.
DELICIOUS GRILLED HAMBURGERS
Juicy, smoky grilled hamburgers. Serve on buns with your favorite toppings.
Provided by BIGGUY728
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat a grill for high heat.
- In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
- Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 1.9 g, Cholesterol 98.7 mg, Fat 30 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 9.5 g, Sodium 219.7 mg, Sugar 0.8 g
PRIME RIB BURGERS
Provided by Damaris Phillips
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat a large cast-iron skillet over medium-high heat and sprinkle with 1 teaspoon salt. While the skillet preheats, sprinkle the ground meat with 2 teaspoons salt and 1 1/2 teaspoons pepper and mix gently. Form into six 6-ounce patties (1/3 inch thick and about 4 inches wide). Press a dimple in the center of each. Place the patties in the preheated pan and sear. If your pan isn't large enough, sear the burgers in batches, adding more salt to the pan between each batch.
- For medium, cook the burgers until the sides turn brown and the bottoms are golden brown, 3 to 4 minutes, and then flip and cook until the center reaches 140 degrees F on an instant-read thermometer, about another 3 minutes.
- Turn off the heat. Top each burger with 2 tablespoons Kentucky Steak Sauce and 1 tablespoon crumbled blue cheese. Transfer the burgers to the bottoms of the buns, top with some arugula and the bun tops. Serve with barbecue potato chips and more Kentucky Steak Sauce on the side.
- Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks.
BEEF STEAMBURGERS
This is not a steamed burger but a sloppy joe type of sandwich. I'm sure you could also use ground chicken or pork for this. I'll have to try that myself!!
Provided by marypage
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Over medium high heat brown ground beef and onion until beef is no longer pink and onions are translucent.
- Drain mixture to remove fat.
- Add remaining ingredients except salt and pepper.
- cook over medium to medium low heat for 20-30 minutes.
- Add salt and pepper to taste.
- Serve on hamburger buns.
Nutrition Facts : Calories 195.2, Fat 9.4, SaturatedFat 3.8, Cholesterol 59, Sodium 384.8, Carbohydrate 8.2, Fiber 0.7, Sugar 5.2, Protein 19
STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
Provided by Rhoda Boone
Categories Flaming Hot Summer Summer Hamburger Grill Backyard BBQ Dinner Onion Steak Tarragon Butter Cheese Cheddar Labor Day Peanut Free Tree Nut Free Soy Free
Yield Makes 4 burgers
Number Of Ingredients 23
Steps:
- Make the Tangy Caramelized Onions:
- Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
- Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
- Make the Herb Butter:
- Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
- Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
- Make the burger:
- Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
- Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
- Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
- Do Ahead
- Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
HAMBURGERS (TAVERN STYLE)
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.
Provided by Sam Sifton
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
- Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
- Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.
AWESOME STEAMED CHEESEBURGERS!
I was inspired to try to make these at home after watching the Travel Channel when they aired a piece about a place called Ted's Restaurant in Meriden, CT. Where he makes these awesome looking, gooey cheese covered burgers. I can't think of anyone who has a steam box like the one Ted uses in his restaurant, and after viewing the episode, I wanted one! So, I grabbed my patty press from the cupboard and went on to try to make these awesome burgers at home with a large frying pan, glass lid, and the wire rack from my toaster oven. Since no flipping is involved, I decided to place a slice of onion on each burger while it steamed. I was very delighted to find that the burgers not only came out juicy and flavorful, but was also surprised on how fast and easy it was, and because there are no grease splatters, clean up was a cinch!
Provided by Uncle 12
Categories Lunch/Snacks
Time 16m
Yield 2 burgers, 2 serving(s)
Number Of Ingredients 6
Steps:
- divide ground beef in half and form into 2 six ounce patties.
- season with seasoning salt and pepper to your liking.
- place a metal rack in the bottom of the frying pan.
- add water to a level just below the rack.
- heat water on high heat until water begins to steam, reduce heat to medium.
- place burgers on rack and cover.
- steam for about 10 minutes.
- top with cheese, cover and steam an additional 30 seconds to 1 minute or until cheese is melted.
- top with your favorite toppings and enjoy!
SMOTHERED HAMBURGER STEAK
Warning: can become habit-forming and a weekly regular on your kitchen table. Good change of pace from traditional burgers, great served with mashed potatoes or rice. It's so easy to tweak and add your own twist to this meal. Good Southern comfort food.
Provided by JUSTJEN33
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
- Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
- Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 7.7 g, Cholesterol 120.8 mg, Fat 17.9 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 777.1 mg, Sugar 1.2 g
REALLY EASY BEEFBURGERS
Perfect for getting the kids cooking, these burgers are fun to make, freeze well and are super tasty too
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 6
Steps:
- Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
- Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings - a bit like making sandcastles.
- Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
- Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don't burn them.
- Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
- Assemble and enjoy: Spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.
Nutrition Facts : Calories 496 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.53 milligram of sodium
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HOMEMADE STEAKBURGERS - THE COUNTRY COOK
From thecountrycook.net
5/5 (3)Total Time 35 minsCategory Main CourseCalories 563 per serving
- Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen. Grind your meat in your food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse. Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.
- Shape patties on the same sheet pan. Don't handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies those diner burgers have for the cheese to melt into). Once shaped, stick them in the fridge while you prep your buns and frying pan.
- Toast your buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Now start heating about a teaspoon or two of vegetable oil in your frying pan. You want to get it good and hot (until it just starts to smoke). Get your burgers out of the fridge and liberally salt and pepper both sides. Using your spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!). After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness). Add cheese and let it melt and then transfer the burgers to your hamburger buns.
- The only thing we add is ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don't want to drown out the flavor of this meat!
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